Serve on a bed of pasta or with a side of roasted potatoes for a delicious home-cooked meal. Growing up with an Italian grandmother, this is one of those dishes I’ve been making for most of my life. This classic Italian favorite combines tender chicken thighs with a rich tomato-based sauce accented by aromatic herbs and vegetables. Whether you’re an experienced cook or just starting out, this recipe will guide you through the process step by step.
How To Make Chicken Cacciatore
Preparing The Chicken
Blot 6 to 8 chicken thighs with a paper towel to remove excess moisture, then season with salt on both sides. This ensures the skin becomes crispy during frying. Place the breasts in a large bowl with two quarts of cold water mixed with 1/3 cup kosher or sea salt (not table salt) to brine. Cover and put in the refrigerator for 1 to 8 hours. Just be sure to dry the chicken well and allow it to come to room temperature before cooking. Mix ½ cup (120 ml) all-purpose flour with salt and pepper, and coat the chicken in this mixture, shaking off the excess. The flour helps to create a golden crust and adds texture. Once all the chicken is coated, set it aside until it’s needed.
Cook The Pancetta
In a large stockpot, heat 1 tablespoon (15 ml) olive oil and cook 4 oz (113 g) pancetta until golden brown. This step adds a salty, rich flavor to the dish. Using a slotted spoon or spatula, remove the pancetta and set aside on a plate lined with paper towels.
Browning The Chicken
If needed, add the remaining olive oil to the pot. Brown the chicken thighs skin side down until golden (about 5-7 minutes). Flip and brown the other side for 1-2 minutes. In this step, you’re only browning the chicken. It will finish cooking in the sauce. Transfer the chicken to a plate and drain the excess fat, leaving about 2 tablespoons in the pot.
Making The Sauce
Reduce heat to medium-low, and add 1 chopped medium yellow onion, 2 small carrots, and 2 ribs of celery. Cook until softened and starting to brown (about 5 minutes). Increase heat to medium and add 1 lb/500g of sliced mushrooms. Cook the mushrooms for an additional 5 minutes, stirring occasionally. Add 3 minced garlic cloves and sauté until fragrant (about 1 minute). Stir in 2 tablespoons (30g) chopped fresh Italian parsley and 2 teaspoons (10g) dried oregano. These ingredients bring aromatic and herbaceous notes to the dish. Pour ½ cup (120 ml) white wine, increase the heat to high, and bring it to a boil. Make sure to scrape the browned bits from the bottom of the pot. Continue to cook until the wine mostly evaporates, about 5 to 6 minutes. Add ½ cup (120 ml) chicken stock, a 28 oz (800 g) can of crushed tomatoes, salt, and freshly ground pepper to taste. Stir to combine everything.
Finishing The Dish
Place the pancetta back into the pot along with the bay leaf and nestle the chicken thighs and any accumulated juices into the sauce. Reduce the heat to low, cover, and let it simmer for 30-35 minutes. Make sure the chicken reaches a temperature of 165°F (71°C) to 170°F (76°C), indicating that it’s fully cooked. Just before serving, you may choose to remove the chicken skin. Adjust the seasoning with salt and pepper if needed. Serve the Chicken Cacciatore over cooked pasta, rice, or with crusty bread. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
